Grilled Asparagus Bulgur Salad

Happy Wednesday guys! Today’s recipe is Grilled Asparagus Bulgur Salad – loaded with tuna, sun-dried tomatoes, red onions and quail eggs, amazingly delicious and nutritious! πŸ™‚

Grilled Asparagus Bulgur Salad

Can you believe the weather today? I’m sitting here typing with the lights on in the middle of the day, this is how dark it is. The rain’s been on and off all day. But this salad kind of makes me think of sunny days (hopefully coming soon).

It is so light and freshly tasting but at the same time quite filling. Perfect for a healthy and tasty lunch or dinner. It is packed with goodies – sun-dried tomatoes, red onions, quail eggs and tuna. And of course, there’s bulgur and grilled asparagus. I use bulgur quite often in my recipes but haven’t tried adding asparagus to salads yet. I usually just grill them as snack on them as they are.

But this Grilled Asparagus Bulgur Salad is a whole different story. πŸ™‚ It is very simple to make so you can make a bigger batch and store in the fridge for a few days to cover your lunch or dinner on busy days.

Grilled Asparagus Bulgur Salad

The dressing is simple too – olive oil, lemon juice and salt. All you have to do is to mix it all up and you’ve got this beautiful and healthy salad.

Here’s what you need to make the Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad


  • 10 asparagus, grilled and cut in pieces
  • 100g bulgur, cooked
  • 5-6 sun-dried tomatoes
  • 1/2 red onion, sliced
  • 100g tinned tuna
  • 5-6 quail eggs, sliced
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste


  1. In a bowl, combine the salad ingredients apart from the quail eggs. Add the dressing ingredients and mix well.
  2. Arrange the quail egg pieces and serve.
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I try to use seasonal veggies and fruit as much as I can, though, I believe asparagus season starts in June. Anyway, it’s almost June (can you believe it). πŸ™‚ Oops, just checked online and it is indeed in season. Apparently, asparagus season starts from the end of April till June.

My point was, seasonal produce is much tastier and cheaper too, in most cases. Unfortunately, it seems there’s not great variety here, and lots of the fruit and veg are imported. But as I said, I try to choose local and seasonal produce whenever I can and it does make a difference. πŸ™‚

Grilled Asparagus Bulgur Salad

I really hope you enjoy this recipe. Stay tuned for more tasty and simple recipes coming soon. xx

Meanwhile why not check some moreΒ bulgur wheat recipes here:

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Halloumi Bulgur Salad

Simple Chicken Satay

Black Olive & Tomato Bulgur Mint Salad

Pumpkin, Avocado & Feta Cheese Salad

Baked Tuna Meatballs

Happy weekend all! Here’s the Saturday recipe of the day – Baked Tuna Meatballs – yes, baked not fried, but still juicy, amazingly delicious and super simple to make!

Baked Tuna Meatballs

OK, so this was the first time I made meatballs from tinned tuna. I saw a few photos of tuna meatballs on the web and I thought that they looked quite delicious. So, I got all my ingredients and started cooking.

I chose to bake these simply because I’m not really keen in frying. Don’t get me wrong I love fried food too, it’s just the process I dislike. πŸ™‚ I honestly fry food very rarely and almost every time regret it. πŸ™‚ So I try to find alternatives(meaning cooking in the oven). πŸ™‚

Baked Tuna Meatballs

But as I mentioned, the meatballs were so succulent and juicy, you’d probably thought they were fried. Well, I guess that’s because of the tinned tuna and also I didn’t completely drain it, I saved just a tiny bit from the sunflower oil. Yes, probably that kept the meatballs moist and so appetizing.

Baked Tuna Meatballs

Here’s how to make the Baked Tuna Meatballs.

Baked Tuna Meatballs
Prep time
Cook time
Total time
Serves: 25
  • 3 tins of tuna in sunflower oil, drained, with a bit of sunflower oil left
  • 2tbsp breadcrumbs
  • ½ onion, chopped
  • 1 garlic clove, crushed
  • 1 egg
  • 100g Parmesan cheese, grated
  • fresh parsley, chipped
  • salt and pepper
  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine the tuna, egg, onion, garlic and breadcrumbs. Season with salt and pepper and mix well.
  3. Add the Parmesan cheese and parsley, mix and make small meatballs.
  4. In a greased baking tray arrange the tuna meatballs and cook in the oven for about 20 minutes or until ready.


Baked Tuna Meatballs

I served the meatballs with quinoa with peas and corn. My kids really enjoy quinoa and have it quite often. I often add some veggies inside like carrots, peas, small broccoli, etc..

The tuna meatballs work well with lots of stuff, like you can have them with veggies, rice, pasta, whatever you fancy really. Or simply by themselves, with some kind of sauce probably.

Baked Tuna Meatballs

I think they would taste amazing in a creamy tomato sauce with some pasta so next time I might actually make this.

Oh, and they also make a great party food/canapes. Make them even smaller, prick them with cocktails stick and serve them to your guests. I’m pretty sure they would love them. πŸ™‚

Baked Tuna Meatballs

Did I say that the kids love them too? It’s really one of the few things they genuinely like and I was so surprised they actually licked their plates and asked for more.:-) That was a huge success. So looks like from now on I’ll be making these quite often. And another plus is, you probably got all the ingredients in your kitchen cupboard/fridge. I mean, I always stock up on tinned tuna. It’s great for quick and easy meals and I use it a lot – in sandwiches, pasta, wraps, salads and whatnot.

Tip: Why not try adding a splash of hot sauce in the tuna mixture for some extra heat. πŸ™‚